In the present globalization context, most organizations are dealing with increased diversification of employees and customers. In the context of food safety, the changing demographic profile of food service employees poses a challenge in managing food safety and ensuring safe food handling practices among employees. Therefore, this study aims to examine the segmentation of food safety culture based on diversity factors in food service operations by using cluster analysis. A cross-sectional study was conducted in food service operations in Malaysia's main tourism areas, and a self-administered questionnaire was delivered to 400 food handlers. A two-step cluster analysis identified three clusters based on the perceived level of organization food safety culture. Heterogeneity of diversity factors across the clusters was observed in nationality (?2=7.367, p=0.025), age (?2=17.796, p=0.023), and employment status (?2=13.230, p=0.001). The finding characterized the respondents' organizations in cluster 1 as "experienced communicator", which is comprised of local workers (89.3%) and full-time workers (87.6%). Meanwhile, the respondents' organization was characterized as "diverse adaptor", where the workers were observed to have a high proportion of young adults group aged between 18-34 years old worker (82.6%). The respondents' organizations in Cluster 3 were characterized as "inexperienced support-seeker”, which workers in this cluster were dominated by part-time workers (32.2%) and the young adult group aged between 18-24 years old (50.2%).
Andersson, T. D., Mossberg, L., & Therkelsen, A. (2017). Food and tourism synergies: perspectives on consumption, production and destination development. Scandinavian Journal of Hospitality and Tourism, 17(1), 1-8.
Angelo, K. M., Nisler, A. L., Hall, A. J., Brown, L. G., & Gould, L. H. (2017). Epidemiology of restaurant-associated foodborne disease outbreaks, United States, 1998–2013. Epidemiology & Infection, 145(3), 523-534.
Arendt, S. W., Roberts, K. R., Strohbehn, C., Arroyo, P. P., Ellis, J., & Meyer, J. (2014). Motivating foodservice employees to follow safe food handling practices: Perspectives from a multigenerational workforce. Journal of Human Resources in Hospitality & Tourism, 13(4), 323-349.
Arendt, S., Strohbehn, C., & Jun, J. (2015). Motivators and barriers to safe food practices: observation and interview. Food Protection Trends, 35(5), 365-376.
Ayaz, N. U. R. E. T. T. ?. N., & Acar, A. Y. ?. E. G. Ü. L. (2020). A Research on Food Safety Knowledge and Practices of Tourism Employees. Journal of Tourism and Gastronomy Studies 8(1), 552-568.
Aydo?du, A. (2017). Uluslararas? konaklama i?letmecili?inde s?n?flama-standardizasyon çabalar? ve ISO 18513: 2003 terminoloji standard?.”. Journal of Social and Humanities Sciences Research, 4(3), 281-294.
Barber, N., & Scarcelli, J. M. (2009). Clean restrooms: how important are they to restaurant consumers? Journal of Foodservice, 20(6), 309-320.
Beaver, G., & Hutchings, K. (2005). Training and developing an age diverse workforce in SMEs: The need for a strategic approach. Education+ Training.
Bhatt, P. (2020). Perceived Organizational Culture across Generation, Tenure, and Gender: An Exploratory Study. Organization Development Journal, 38(1).
Centers for Disease Control and Prevention – CDC. Surveillance for foodborne disease
da Cunha, D. T. (2021). Improving food safety practices in the foodservice industry. Current Opinion in Food Science, 42, 127-133.
de Andrade, M. L., Stedefeldt, E., Zanin, L. M., & da Cunha, D. T. (2020). Food safety culture in food services with different degrees of risk for foodborne diseases in Brazil. Food Control, 112, 107152.
De Boeck, E., Jacxsens, L., Bollaerts, M., & Vlerick, P. (2015). Food safety climate in food processing organizations: Development and validation of a self-assessment tool. Trends in Food Science & Technology, 46(2), 242-251.
De Boeck, E., Jacxsens, L., Vanoverberghe, P., & Vlerick, P. (2019). Method triangulation to assess different aspects of food safety culture in food service operations. Food research international, 116, 1103-1112.
Department of Statistics Malaysia (2020). Domestic Tourism Survey 2019 by State. https://www.dosm.gov.my/v1/index.php?r=column/ctwoByCat&parent_id=108&menu_id=b0pIV1E3RW40VWRTUkZocEhyZ1pLUT09
Department of Statistics Malaysia (2021). Domestic Tourism Survey 2020 by State. https://www.dosm.gov.my/v1/index.php?r=column/cthemeByCat&cat=320&bul_id=bmFscFhYenRyWnBDU2xnc09LT280UT09&menu_id=b0pIV1E3RW40VWRTUkZocEhyZ1pLUT09
Dosman, D. M., Adamowicz, W. L., & Hrudey, S. E. (2001). Socioeconomic determinants of health?and food safety?related risk perceptions. Risk analysis, 21(2), 307-318.
Durrani, A. S., & Rajagopal, L. (2016). Restaurant human resource managers’ attitudes towards workplace diversity, perceptions and definition of ethical hiring. International Journal of Hospitality Management, 53, 145-151.
Ellis, J. D., Arendt, S. W., Strohbehn, C. H., Meyer, J., & Paez, P. (2010). Varying influences of motivation factors on employees' likelihood to perform safe food handling practices because of demographic differences. Journal of food protection, 73(11), 2065-2071.
Faour-Klingbeil, D., Kuri, V., & Todd, E. (2015). Investigating a link of two different types of food business management to the food safety knowledge, attitudes and practices of food handlers in Beirut, Lebanon. Food Control, 55, 166-175.
Fatimah, U. Z. A. U., Strohbehn, C. H., & Arendt, S. W. (2014). An empirical investigation of food safety culture in onsite foodservice operations. Food Control, 46, 255-263.
Faul, F., Erdfelder, E., Buchner, A., & Lang, A. G. (2009). Statistical power analyses using G* Power 3.1: Tests for correlation and regression analyses. Behavior research methods, 41(4), 1149-1160.
Ferber, M. A., & Waldfogel, J. (1998). The long-term consequences of nontraditional employment. Monthly Lab. Rev., 121, 3.
Ghezzi, S., & Ayoun, B. (2013). Food safety in the US catering industry: empirical findings. International Journal of Contemporary Hospitality Management.
Glass, A. (2007). Understanding generational differences for competitive success. Industrial and commercial training.
Greig, J. D., Todd, E. C., Bartleson, C. A., & Michaels, B. S. (2007). Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 1. Description of the problem, methods, and agents involved. Journal of food protection, 70(7), 1752-1761.
Griffith, C. (2000), “Food safety in catering establishments”, in Farber, J.M. and Todd, E.C. (Eds), Safe Handling of Foods, Marcel Dekker, New York, NY, pp. 235-256.
Griffith, C. J., Jackson, L. M., & Lues, R. (2017). The food safety culture in a large South African food service complex: Perspectives on a case study. British Food Journal.
Griffith, C. J., Livesey, K. M., & Clayton, D. (2010). The assessment of food safety culture. British Food Journal.
Haines III, V. Y., Doray-Demers, P., & Martin, V. (2018). Good, bad, and not so sad part-time employment. Journal of Vocational Behavior, 104, 128-140.
He, C., Han, G., & Liu, Y. (2019). Food safety satisfaction in China and its influencing factors: Empirical study with a hierarchical linear model. Safety, 5(1), 17.
Hill, R. P. (2002). Managing across generations in the 21st century: Important lessons from the ivory trenches. Journal of Management Inquiry, 11(1), 60-66.
Iliyasu, R., & Etikan, I. (2021). Comparison of quota sampling and stratified random sampling. Biom. Biostat. Int. J. Rev, 10, 24-27.
Jespersen, L., Griffiths, M., & Wallace, C. A. (2017). Comparative analysis of existing food safety culture evaluation systems. Food Control, 79, 371-379.
Karp, H., Fuller, C., & Sirias, D. (2002). Bridging the boomer Xer gap: Creating authentic teams for high performance at work. Davies-Black Pub.
Katz, D., & Kahn, R. L. (1978). The social psychology of organizations (2nd ed.). New York: Wiley.
Lee, Y., Pennington-Gray, L., & Kim, J. (2019). Does location matter? Exploring the spatial patterns of food safety in a tourism destination. Tourism Management, 71, 18-33.
Legesse, D., Tilahun, M., Agedew, E., & Haftu, D. (2017). Food handling practices and associated factors among food handlers in arba minch town public food establishments in Gamo Gofa Zone, Southern Ethiopia. Epidemiology (Sunnyvale), 7(302), 2161-1165.
Manning, L. (2018). The value of food safety culture to the hospitality industry. Worldwide Hospitality and Tourism Themes, 10(3), 284–296.
Miller, H. E., & Terborg, J. R. (1979). Job attitudes of part-time and full-time employees. Journal of Applied Psychology, 64(4), 380.
Nayak, R., & Taylor, J. Z. (2018). Food safety culture–the food inspectors’ perspective. Worldwide Hospitality and Tourism Themes.
Nayak, R., & Waterson, P. (2017). The Assessment of Food Safety Culture: An investigation of current challenges, barriers and future opportunities within the food industry. Food Control, 73, 1114-1123.
Nyarugwe, S. P., Linnemann, A. R., Ren, Y., Bakker, E. J., Kussaga, J. B., Watson, D., ... & Luning, P. A. (2020). An intercontinental analysis of food safety culture in view of food safety governance and national values. Food Control, 111, 107075.
Nyarugwe, S. P., Linnemann, A., Nyanga, L. K., Fogliano, V., & Luning, P. A. (2018). Food safety culture assessment using a comprehensive mixed-methods approach: A comparative study in dairy processing organisations in an emerging economy. Food Control, 84, 186-196.
O’Reilly, B. and Vella-Zarb, K. (2000), “Meet the future”, Fortune, Vol. 142, pp. 144-63.Powell, D. A., Jacob, C. J., & Chapman, B. J. (2011). Enhancing food safety culture to reduce rates of foodborne illness. Food control, 22(6), 817-822.
Raji, M. N. A., Karim, S. A., Arshad, M. M., & Ishak, F. A. C. (2018). Community development through food tourism: exploring the utilization of local food as community development at rural destination in Malaysia. International Journal of Academic Research in Business and Social Sciences, 8(10), 937-951.
Sarter, G., & Sarter, S. (2012). Promoting a culture of food safety to improve hygiene in small restaurants in Madagascar. Food Control, 25(1), 165-171.
Seow, W. L., Mahyudin, N. A., Amin-Nordin, S., Radu, S., & Abdul-Mutalib, N. A. (2021). Antimicrobial resistance of Staphylococcus aureus among cooked food and food handlers associated with their occupational information in Klang Valley, Malaysia. Food Control, 124, 107872.
Sneed, J., & Strohbehn, C. H. (2008). Trends impacting food safety in retail foodservice: Implications for dietetics practice. Journal of the American Dietetic Association, 108(7), 1170-1177.
Statista Research Department. (2020, October). Travel and tourism in Malaysia - statistics & facts. https://www.statista.com/topics/5741/travel-and-tourism-in-malaysia/#topicHeader__wrapper
Steinmetz, R. (2010). Food, tourism and destination differentiation: The case of Rotorua, New Zealand (Doctoral dissertation, Auckland University of Technology).
Taha, S., Osaili, T. M., Saddal, N. K., Al-Nabulsi, A. A., Ayyash, M. M., & Obaid, R. S. (2020). Food safety knowledge among food handlers in food service establishments in United Arab Emirates. Food control, 110, 106968.
Thorsteinson, T. J. (2003). Job attitudes of part?time vs. full?time workers: A meta?analytic review. Journal of occupational and organizational psychology, 76(2), 151-177.
Wi?niewska, M., Czernyszewicz, E., & Ka?u?a, A. (2019). The assessment of food safety culture in small franchise restaurant in Poland: the case study. British Food Journal.
Woh, P. Y., Thong, K. L., Behnke, J. M., Lewis, J. W., & Zain, S. N. M. (2016). Evaluation of basic knowledge on food safety and food handling practices amongst migrant food handlers in Peninsular Malaysia. Food Control, 70, 64-73.
Yeung, R. M., & Yee, W. M. (2019). Travel destination choice: does perception of food safety risk matter? British Food Journal, 122(6), 1919-1934.
Young, C. P., O'Donoghue, M. M., Ho, J., & Boost, M. V. (2014). High levels of Staphylococcus aureus contamination in Chinese-style roast pork. Foodborne pathogens and disease, 11(7), 552-554.
